No-Churn Raspberry Ice Cream

Low fat? No. Delicious? Oh yes.

My husband declared this the best ice cream that I have made so far. I agree with him. It is very creamy and full of fruit. If you want to make an impressive but simple cold dessert for a dinner party then this would fit the bill perfectly.

All you need to do is whip some cream, drizzle in a can of sweetened condensed milk, then stir through vanilla and frozen raspberries. Of course you can substitute pretty much any frozen or tinned fruit that you like, making this recipe very versatile too.

With regards to the vanilla, you can either use the seeds from 1 vanilla bean or 1 teaspoon of vanilla extract. If you use the vanilla bean then you will get tiny black flecks in the finished ice cream.

I must admit that I have adapted this recipe from something I saw in a magazine, but it was one I picked up whilst I was on holiday and I don’t remember which magazine it was.

Ingredients – makes 2 litres/quarts:

  • 600ml/2.5 cups thickened (double/heavy) cream
  • 1 can (395g/14 oz) sweetened condensed milk
  • seeds from 1 vanilla bean, OR 1 teaspoon vanilla extract
  • 1 heaped cup frozen raspberries


  • Place the cream in a large bowl and use an electric mixer or beater to whisk until soft peaks form.
  • With the mixer/beater still running in the cream, gradually add the condensed milk until combined with the cream.
  • Fold through the vanilla and frozen raspberries.
  • Pour the cream mixture into a large plastic food container and put the lid on.
  • Freeze for at least 4-6 hours until solid, or overnight if you have time.
  • Remove from the freezer about 20 minutes before serving. That should soften the ice cream enough for you to be able to take scoops.
  • Serve and enjoy!

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2 Responses to No-Churn Raspberry Ice Cream

  1. This is the best ice cream ever! I made this a while back with coffee and chocolate chunks. Since I don’t own an ice cream maker, this recipe is very handy!

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